This isn’t your typical stir fry. It’s filled with fresh vegetables and accompanied by wine. But let’s be honest, most of my dinners are accompanied by wine; unfortunately, “I Pray to Pinot Grigio” isn’t quite as catchy.
I use brown rice as a base, but this stir fry is perfection on it’s own, or you could even go as far as putting it on top of couscous or whatever ancient grain strikes your fancy.
Shrimp Stir Fry
2 Tb butter (just do it.)
2 Tb olive oil
4 cloves garlic, minced
10-12 jumbo shrimp, peeled and deveined
1 ear of corn, with kernels cut off
1 red bell pepper
4 radishes, sliced
1 cup black beans (canned)
2 Tb fresh parsley, chopped